cookery-9-tools-and-equipment.pptx.pdf

Learning
Outcome 1
Clean, Sanitize and Store Kitchen
Tools and Equipment

Preliminary Activity
Given the scrambled letters below,
unscramble them to get a word or a
group of words related to cleaning
and maintaining kitchen premi•
ses.

• is mostly used in the kitchen and most
popular because it is lightweight,
attractive and less expensi•
ve.
• It requires care to keep it shiny and
clean.
• It also gives even heat distribution
no matter what heat temperature
you have

• is themost popular material used
for tools and equipment, but it is
more expensive.
• It is easier to clean and shine
and will not wear out easily.
• Stainless steel utensils maybe
bought in many gauges, from light to
heavy.

• is used for salad making
and dessert but not practical
for top or surface cooking.
Great care is needed to
ensure for long shelf life.

How to take care of Glass?
1. To remove stain, use
Table spoon of liquid bleach per cup of
water when soaking and cleaning.
2. Use baking soda to remove grease
crust and boiled vinegar as final rinse.
3. Use nylon scrub.

• is durable but must be kept
oiled to avoid rusting. Salad
oilwith no salt or shortening
can be rubbed inside and out
and dried. Wash with soap
(not detergent) before using.

• is used when temperature
must be kept below boiling,
such as foregg sauces,
puddings, and to keep food
warm without overcooking.

• is a special coating applied inside
aluminum or steel pots and pans.It
prevents food from sticking to the pan.
• It is easier to wash and clean, but
take care not toscratch the
• Teflon coating with sharp instrument
such as knife or fork. Use wooden or
plastic spatula to turn or mix food
inside.

Cans, Bottles and Cartoon Opener
s st_,

• is used to open a
food container easily,
and comfortably grip
and turn knob.

• also called a vegetable
strainer are essential for
various tasks from
cleaning vegetables to
straining pasta or
contents.

Plastic and Hard Rubber Chopping
Board

• are used for cutting and chopping,
table tops, bowls, trays, garbage
pails and canisters.
• They are much less dulling to
knives than metal and more
sanitary than wood.
• Plastics are greatly durable and
cheap but may not last long.

• are wooden or plastic
board where meat,
fruits and vegetables
can be cut.

• are used to fill jars,
made of various sizes
of stainless steel,
aluminum, or of plastics

• is a kitchen tool
which is specifically
designed for the
purpose of pulping
garlic.

• are used to grate,
shred, slice and
separate foods such
as carrots, cabbage
and cheese.

• They are practical for opening
food packages, cutting tape or
string or simply removing labels
or tags from items. Other cutting
tools such as box cutters are
also handy for opening
packages.

• -used for beating small
amount of eggs or batter.
The beaters should be
made of stainless steel.

• - a rubber or silicone
tool to blend or scrape
the food from the bowl,
metal, silicone or
plastic egg turners or
flippers

• utensils consisting of
a small, shallow bowl
on a handle used in
preparing, serving, or
eating food.

• enable you to grab easily and
transfer larger food items,
poultry or meat portions to a
serving platter, hot deep fryer,
and plate. It gives you a better
grip especially when used
with a deep fryer, a large
stock pot or at the barbecue.

• is used tolevel off
ingredients when
measuring and to
spread frostings and
sandwich filIings.

• are used to measure heat
intensity. Different thermometers
are used for different purposes in
food preparation -for meat, candy
or deep fat frying and other small
thermometers are hanged or stand
in ovens or refrigerators to check
the accuracy of the equipment's
thermostat.

• solid, slotted, or perforated
which are made of stainless
steel or plastic. The solid ones
are used to spoon liquids over
foods and to lift foods,
including the liquid out of the
pot.

• It is used for blending, mixing,
whipping eggs or batter, and
for blending gravies, sauces,
and soups. The beaters are
made of looped, steel piano
wires which are twisted
together to form the handle.

• are used for
creaming, stirring,
and mixing. They
should be made of
hard wood.

Measuring cup for liquid
ingredients

• -are commonly made
up of heat-proof glass
and transparent so that
liquid can be seen.

• - are used to weigh large
quantity of ingredients in
kilos, commonly in rice,
flour, sugar, legumes or
vegetables and meat up to
25 pounds.

• - are used tomeasure serving of
soft foods, such as fillings, ice
cream, and mashed potato. Spoons
come in variety of sizes, shapes,
materials and colors. These are
used to measure smaller quantities
of ingredients called for in the
recipe like: 1 tablespoon of butter or
1/4 teaspoon of salt.

•
KIND OF KNIVES
ACCORDING TO USE

• -is used to chop,
dice, or mince food.
Heavy knives have a
saber or flat grind.

• -is used to prepare
vegetables, and
fruits.

• often referred to as cook's
or chef's tools, used for all
types of kitchen tasks such
as peeling an onion, slicing
carrots, carving a roast or
turkey, etc.

• has a two-sided
blade and serrated
edge. It is used to
section citrus fruits.

• -is used to core, peel,
and section fruits and
vegetables. Blades
are short, concave
with hollow ground.

• is used to scrape vegetables,
such as carrots and potatoes,
and to peel fruits. The best
ones are made of stainless
steel with sharp double blade
that swivels.

• are necessary in preventing bacterial
infections from foods. Most
refrigerators have special compartment
for meat, fruits and vegetables to keep
the moisture content of each type of
food. Butter compartment holds butter
separately to prevent food odors from
spoiling its flavor. Basically,
refrigerator or freezer is an insulated
box, equipped with refrigeration unit
and a control to maintain the proper
inside temperature for food storage.

• - a chamber or
compartment used for
cooking, baking,
heating, or drying.

• used for cooking
or heating food.

• are used to chop, blend,
mix, whip, puree, grate, and
liquefy all kinds of food. A
blender is a very useful
appliance. They vary in the
amount of power
{voltage/wattage).

Cleaning
• is the process of removing food
and other types of soil from a
surface, such as a dish, glass, or
cutting board.
• Cleaning is done with a cleaning
agent that removes food, soil, or
other substances.

• Detergents. These
are cleaning agents,
solvents or any
substance used to
wash tablewares,
surfaces, and
equipment. Example:
soap, soap powders,
cleaners, acids,
volatile solvents and
abrasives.

• Solvent Cleaners
commonly referred to as
degreasers used on
surfaces where grease
has burned on. Ovens
and grills are examples
of areas that need
frequent degreasing.
These products are
alkaline based and are
formulated to dissolve
grease.

• Acid Cleaners. Used
periodically in removing
mineral deposits and
other soils that
detergents cannot
eliminate such as scale in
washing machines and
steam tables, lime
buildup on dishwashing
machines and rust on
shelving. (Ex.: phosphoric
acid, nitric acid,etc.)
These products vary
depending on the specific
purpose of the product.

• Abrasives - are
generally used to
remove heavy
accumulations of soil
that are difficult to
remove with
detergents, solvents
and acids. These
products must be
carefully used to
avoid damage to the
surface being cleaned.

Other chemicals used for cleaning
and/or sanitizing kitchen equipment
and utensils are the following:
• 1. ammonia
• 2. dish washing liquid
• 3. chlorine
• 4. carbolic acid
• 5. timsen
• 6. disinfectants
• 7. soap

METHODS OF CLEANING EQUIPMENT
1. Foam – You use this to
increase the contact
time of the chemical
solutions to improve
cleaning with less
mechanical force.

1. Foam – You use
this to increase
the contact time
of the chemical
solutions to
improve cleaning
with less
mechanical force.

2. High Pressure – used
to increase mechanical
force, aiding in soil
removal. In high pressure
cleaning, chemical
detergents are often used
along with an increase
temperature to make soil
removal more effective.

3.Clean In Place (CIP) – is utilized to clean
the interior surfaces of tanks and pipelines of
liquid process equipment. A chemical solution
is circulated through a circuit of tanks and or
lines then return to a central reservoir
allowing the chemical solution to be reused.
Time, temperature and mechanical force are
manipulated to achieve maximum cleaning.

4. Clean Out of Place (COP) – is
utilized to clean the parts of filters and
parts of other equipment. This
requires disassembly for proper
cleaning. Parts removed for cleaning
are placed in a circulation tank and
cleaned using a heated chemical
solution and agitation.

5. Mechanical – it normally
involves the use of brush
either by hand or a machine
such as a floor scrubber.
Mechanical cleaning uses
friction for food soil removal.

FACTORS THAT INFLUENCE
THE CLEANING PROCESS
1. Soil – Food soils will require
complete removal during the
cleaning process and will
affect the cleaning
compound used, along with
the method of cleaning.

2. Time – the longer a cleaning
solution remains in contact
with the equipment surface,
the greater the amount of
food soil that is removed.

3. Temperature – soils are
affected by temperature in
varying degrees. In the presence
of a cleaning solution most soils
become more readily soluble as
the temperature increases.

4. Chemical concentrations
– it varies depending on the
chemical itself, type of food
soil, and the equipment to
be cleaned.

5. Mechanical force – is as simple as
hand scrubbing with a brush or as
complex as turbulent flow and
pressure inside a pipeline. This aids in
soil removal and typically reduces
time, temperature and concentration
requirements.

6. Water – Water pH ranges
generally from pH5-8.5. However,
highly acidic water may require
additional buffering agents. Water
used for cleaning and sanitizing
must be potable and pathogen free.

Sanitizing is done using heat, radiation, or
chemicals. Heat and chemicals are
commonly used as a method for sanitizing
in a restaurant than radiation. The item to
be sanitized must first be washed properly
before it can be properly sanitized. Some
chemical sanitizers, such as chlorine and
iodine, react with food and soil and so will
be less effective on a surface that has not
been properly cleaned.

Methods of Sanitizing
1. Thermal Sanitizing. It involves the use of hot water or
steam. There are three methods of using heat to sanitize
surfaces – steam, hot water, and hot air. Hot water is
the most common method used in restaurants. If hot
water is used in the third compartment of a
threecompartment sink, it must be at least 171°F (77°C).
If a high temperature ware washing machine is used to
sanitize cleaned dishes, the final sanitizing rinse must be
at least 180°F (82°C). For stationary rack, single
temperature machines, it must be at least 165oF (74°C).
Cleaned items must be exposed to these temperatures
for at least 30 seconds.

2. Chemicals. Approved chemicals
sanitizers are chlorine, iodine, and
quaternary ammonium. Different factors
influence the effectiveness of chemical
sanitizers. The three factors that must
be considered are:
a. Concentration. The presence of too
little sanitizer will result in an
inadequate reduction of harmful
microorganisms. Too much can be toxic.

b. Temperature. Generally, chemical
sanitizers work best in water that is
between 55°F (13°C) and 120°F (49°
C).
c. Contact time. In order for the
sanitizer to kill harmful
microorganisms, the cleaned item
must be in contact with the sanitizer
(either heat or approved chemical)
for the recommended length of time.

How to Clean, Remove Stains,
Sanitize, and Store Your Cutting
Board.
1. Cleaning the Cutting Board- Scrub the
board with hot, soapy water
thoroughly. If your dishwasher reaches
a temperature of at least 165°F, then
you can probably place a high density
plastic cutting board into the
dishwasher.

Board.
2. Removing Stains from the Cutting
Board- wet the stained area with
water and sprinkle it with salt and
allow the salt to sit undisturbed for
twenty-four hours. Rinse the salt from
the cutting board with clean water.

Board.
3. Sanitizing the Cutting Board-
combine one teaspoon of bleach to one
quart of water. Pour the solution onto
the entire surface area of the board
and allow it to sit undisturbed for
several minutes. Rinse the board clean
with water.

Board.
3. Storing the Cutting Board- Once
the cutting board has completely
dried, it is time to store it. Cutting
boards should be stored vertically
or in an upright position.

I. DIRECTION: Identify the following given
statement
_______________1. Are generally used to remove heavy
accumulations of soil that are difficult to remove with
detergents, solvents and acids.
________________2. Are cleaning agents, solvents or any
substance used to wash tableware, surfaces, and
equipment.
________________3. It involves the use of hot water or
steam.
________________4. It normally involves the use of brush
either by hand or a machine such as a floor scrubber.
________________5. Commonly referred to as degreasers
used on surfaces where grease has burned on.

I. DIRECTION: Identify the following given
statement
________________6. is the process of removing food and
other types of soil from a surface, such as a dish, glass, or
cutting board.
________________7. Is done using heat, radiation, or
chemicals.
________________8. Is the surface of equipment or utensil
that food normally comes into contact.
________________9. It is used to increase the contact time
of the chemical solutions to improve cleaning with less
mechanical force.
________________10. -is utilized to clean the interior
surfaces of tanks and pipelines of liquid process equipment.

II. A. ENUMERATION: GIVE AT THE 6
FACTORS THAT INFLUENCE THE CLEANING
PROCESS:

II. B. DIRECTION: Differentiate 7-8. THERMAL
SANITIZING FROM CHEMICAL SANITIZING and
9-10. CLEANING and SANITIZING

III. TRUE OR FALSE: Write T if the
statement is correct and F if it tells the
otherwise.
__________1. Wear cotton clothing to cover your
limbs and other parts of your body that might be
exposed to the cleaning agent.
__________2. Ensure inadequate ventilation.
__________3. Have knowledge of basic first aid.
__________4. Wear suitable footwear–it should be
closed in and have a steel toe.
__________5. Wear industrial strength, thick
plastic or cotton gloves.

KEY TO CORRECTION: Part I
1. Abrasives
2. Detergents
3. Thermal Sanitizing
4. Mechanical
5. Solvent Cleaners
6. Cleaning
7. Sanitizing
8. Food contact Surface
9. Foam
10. Clean in Place

KEY TO CORRECTION: Part II
1. Soil
2. Time
3. Temperature
4. Chemical Concentration
5. Mechanical Force
6. Water
7-8 - Thermal Sanitizing involves the use of hot water
or steam while Chemical Sanitizing involves the use
of chemical.
9-10- Cleaning is done with a cleaning agent that
removes food, soil, or other substances while
Sanitizing is done using heat, radiation, or chemicals.

KEY TO CORRECTION: Part III
1. T
2. F
3. T
4. T
5. T

cookery-9-tools-and-equipment.pptx.pdf

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